APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER

Apple, carrot and zucchini cake with ginger image

This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crispy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.

Provided by Ramona's Cuisine -

Categories Cakes

Time 1h10m

Number Of Ingredients 22

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Ingredients

FOR THE CAKE:
380 g spelt flour light and sweet
225 g butter softened
125 g grated courgette/zucchini
210 g carrot grated
150 g chopped apples
60 g walnuts chopped and toasted
250 g coconut sugar
3 eggs at room temperature
1/2 tsp salt *
1 orange or lemon its juice
2 tsp cinnamon powder
1 tbsp vanilla essence
1 tsp turmeric powder
1 tbsp freshly grated ginger
1 tsp baking powder
1 tsp soda bicarbonate
1 pinch freshly grated nutmeg
FOR FROSTING:
200 g philadelphia cheese or any cream cheese
1 lemon its juice
90 g icing sugar

Steps:

1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
2. Wash, peel and grate the carrots, courgette and chop the apples.
3. Toast and chop the walnuts.
4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy